Cranberry-Walnut Cheesecake Topping Recipe
Written By Holly Clark
Wine & Food
Homemade taste, without the work!
When you want a quick dessert with homemade flavor, nothing satisfies better than a creamy Vanilla Bean Cheesecake from Biltmore For Your Home. It’s a wonderful treat for family and guests and it freezes well, so you can always have one on hand for your entertaining needs.
Make it holiday-worthy with our simple recipe for a Cranberry-Walnut topping. Take it a step further and pair the cheesecake with Biltmore Blanc de Noir Sparkling. This wonderfully vibrant sparkling rosé made from 100% pinot noir grapes offers bright refreshing bubbles and notes of tart strawberry and spice that complement the cranberry and walnut flavors.
- 4 cups cranberries, fresh or frozen
- 2 cups sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- zest of 1 orange
- 4 ounces orange juice
- 1 cup toasted walnuts, whole or broken
Preheat oven to 325 degrees. Place all ingredients except walnuts in a medium sauce pot. Cook fruit and spice mixture over medium heat, stirring occasionally. While cranberries are cooking, place walnuts on a baking sheet and toast in oven for about 5–7 minutes, until they are very aromatic and crunchy. Your cranberry topping is finished when it’s reduced and syrupy. It should be a nice vibrant red. Let cool and stir in toasted walnuts. Can be made ahead of time and refrigerated for several days. Spoon a generous serving over each slice of cheesecake to be served.
To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.